Roasted Pork with Cranberry Orange & Apple Chutney

Roasted Pork with Cranberry Orange & Apple Chutney

My hubs is always on the road trying to take care of his family the best he can.

One of the drawbacks of not being home is missing many special occasions like birthdays.....even his own.

Since he missed his March 11th birthday we decided to make him special dinner last week when he got to spend two days with us.

My hubby is not picky when comes to food and especially my cooking, but he does have his favorite dishes.

Since it was his birthday dinner I decided to surprise him .....and.....NOT make him one of his special dishes...instead I made something new......Roasted Pork with Cranberry Orange & Apple Chutney.

Few weeks ago I picked up a new product from President's Choice Cranberry Orange Sauce so I decided to pair it up with some roasted apples and Sherry wine to make a chutney for pork roast (hubs loves pork roast).

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Ingredients for Pork Roast:

• 3lbs Boneless Pork Loin
• 1/4 cup Brown Sugar
• 1/4 cup Apple Juice
• 2Tbsp Apple Cider Vinegar
• Salt
• Pepper
• Garlic Powder

Ingredients for Chutney:

• 1 cup Cranberry Orange Sauce
  
• 1 Large Apple
• 1/4 cup Sherry Wine (or Sherry cooking wine)

STEP 1: Rub the pork with salt, pepper and garlic powder. Place it in a large Ziploc bag. In a bowl mix together brown sugar, apple juice and apple vinegar. Pour it over the pork loin. Close the bag. Move it around to coat the pork all over and let it rest in the fridge for 1 hour or so.

STEP 2: When you are ready to roast the pork preheat the oven to 400F. Place the pork loin inside the roasting pan on top of the roasting rack. Pour some liquid on the bottom. Water is just fine. You can use vegetable stock as well.

STEP 3: Roast the pork for about 1 hour and 15 minutes or till it is done. The pork loin should be nice and brown on the outside and juicy on the inside.

STEP 4: 15 minutes before the pork is done core the apple and slice it into quarters. Place it on the roasting rack beside the roast.

STEP 5: After the pork is done take it out of the oven and let is rest for 15 minutes to let the juices set.

STEP 6: Meanwhile slice the roasted apple into chunks. Put it into pan together with cranberry orange sauce. Let it heat through. Add the Sherry wine and let it simmer for few more minutes.



STEP 7: Slice the pork. Plate and scoop some chutney over it.

I served this dish with creamy mashed potatoes and it was delicious.

Roasted Pork with Cranberry Orange & Apple Chutney

Next time I will make it with cranberries and apples only as my kids didn't like the cranberry orange sauce that much. I found out that there is a ginger in the sauce and my kids don't get along with Ginger that well (they do like Maryann...little humor for you).

We the adults.....especially the birthday boy....we loved it!


HAPPY BIRTHDAY, BABY!







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This recipe is linked to:

FULL PLATE THURSDAY @ Miz Helen's Cottage
FRUGAL FOOD THURSDAY @ Frugal Follies
ULTIMATE RECIPE SWAP @ Life as Mom
THURSDAY RECIPE SWAP MEET @ Xmas Dolly and The Shewbridges Of Central Florida

Apple Walnut Cookies

Apple Walnut Cookies

The other day I stopped at our local packing house to buy some apples for my kids.

Their prices are so good that I always buy more then we can eat....Don't worry no food is wasted in my house.

I love baking with apples and pears so whatever we don't eat goes into baking.

Since I had an abundance of apples I decided to make Apple Walnut Cookies.....delicious cookies I haven't baked since last year apple harvest.

The Apple Walnut cookies are so tasty and soft. Bursting with apples and walnuts, smelling of cinnamon. Few minutes after I put them in the oven the whole house smells heavenly.


The first batch is usually gone as soon as I put them on the cooling rack....the rest I must hide so there is something left for the next day.


PRINTABLE RECIPE

Ingredients:

• 2 cups of Flour
• 1 Tsp Baking Soda
• 1/2 cup Softened Butter
• 1 cup Brown Sugar
• 1/2 Tsp Salt
• 1 Tsp Cinnamon
• 1 Egg
• 1/4 cup Milk
• 1,5 cup Chopped Apples (small pieces)
• 1 cup Walnuts

STEP 1: Preheat your oven to 375F.

STEP 2: Combine flour together with baking soda in a bowl.

STEP 3: In another bowl mix butter and brown sugar together till smooth and creamy. Add cinnamon, salt and egg. Blend together.

STEP 4: Add half the flour mixture into the butter mixture and blend gently. Slowly while blending add the milk. Then fold in the apples, walnuts and the rest of the flour.

STEP 5: Drop by spoonful onto greased cookie sheet and bake for 11 minutes.

Apple Walnut Cookies

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This recipe is linked to:


FOODIE WEDNESDAY @ Daily Organized Chaos
WHAT'S COOKING WEDNESDAY @ The King's Court IV
WHAT'S FOR DINNER @ Homegrown Learners
LET'S DO BRUNCH @ My Sweet And Savory
WHAT'S ON THE MENU WEDNESDAY @ Dining With Debbie
WHAT'S ON YOUR PLATE @ Good Cheap Eats

Breaded Cauliflower (Vyprážaný Karfiol)

Breaded Cauliflower  (Vyprážaný Karfiol)

 The other day I decided to venture out into my childhood and re-create one of my favorite recipes. Growing up in Slovakia one of my favorite meatless dishes was Breaded Cauliflower ( Vyprážaný Karfiol ) with fresh homemade tartar sauce and creamy mashed potatoes.

Even though I don't make fried cauliflower often anymore it is still one of my favorite dishes that even my two meat eating boys are warming up to the idea of breaded and fried cauliflower..

One of the important things while cooking on a budget is to make meals hearty and satisfying while keeping the cost down.

Breaded Cauliflower  - Vyprážaný Karfiol  with homemade tartar sauce and mashed potatoes fits this criteria perfectly.

Fried Cauliflower  (Vyprážaný Karfiol)

PRINTABLE VERSION

Ingredients:

• 1 Cauliflower
• 2 Eggs
• 3 Tbsp Milk
• Flour
• Bread crumbs
• Oil for frying
• Salt

STEP 1: Take cauliflower apart into florets. Cook in a large pot with salted water until the cauliflower is half cooked. Strain and set aside.

STEP 2: In a small bowl whisk together eggs and milk. Into the second bowl put flour and bread crumbs into the third bowl.

STEP 3: Bread cauliflower pieces by drenching them in flour then dipping them in egg wash and finally coating them in bread crumbs.

STEP 4: In a large skillet or wok heat the oil on medium-high. Deep fry cauliflower pieces on both sides until golden brown about 3 or 4 min. per side.

STEP 5: Take cauliflower pieces out of the oil and place them onto a plate layered with paper towels.

STEP 6: Serve with fresh tartar sauce and creamy mashed potatoes.

Fried Cauliflower  (Vyprážaný Karfiol)

I hope you enjoy this dish as much as I do.




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This recipe is linked to:

MONDAY MANIA @ The Healthy Home Economist 
MEATLESS MONDAYS @ Midnight Maniac
MEATLESS MONDAY CHALLENGE @ Veggie Converter 365
JUST ANOTHER MEATLESS MONDAY @ Hey What's For Dinner Mom?
MEANINGFUL MONDAYS @ Cottage Homestead
HOMEMAKER MONDAY @ 11th Heaven's Homemaking Haven
MOUTHWATERING MONDAY @ A Southern Fairytale

Orange Cheesecake

Orange Cheesecake

I have a secret....do you wanna know what is it?

Well........the secret is.......I DO NOT like cheesecakes.....there it is.....it's all out in the open.

So after that little revelation you are probably wondering why.....why.....why am I sharing an Orange Cheesecake recipe?

The reason for this is my best friend. ......the biggest cheesecake lover I ever met.

Few weeks ago was her birthday and her only wish was for me to make her a CHEESECAKE.....fruity cheesecake to be exact.

Since I never made a cheesecake before I wanted to make sure that whatever recipe I use would be A+.

I turned to one of my favorite cookbooks called Book Of Classic Desserts by Robert Rose.

I made many desserts using recipes from this book and few of them didn't turn out.....few of them had incomplete ingredients lists, but majority of dessert recipes were a success.

Orange Cheesecake

So I took a chance.......made the Orange Cheesecake following the recipe and the result.....apparently I managed to make the best cheesecake my best friend and her family ever ate.


PRINTABLE VERSION

Crust:

• 11/2 cups Vanilla Wafer Crumbs
• 6 Tbsp Butter (softened)
• 1/4 cup Sugar
• 1 Tbsp Orange Rind

Filling:

• 3/4 cup Sugar
• 1 Tbsp Orange Rind
• 2 lbs Cream Cheese
• 6 Eggs
• 3/4 cup Orange Juice Concentrate
• Orange Segments (optional)
• Apple Jelly (optional)

Preheat oven to 325F. Grease 10" springform cake pan.

Make the Crust:
In a bowl mix together vanilla wafer crumbs, butter, sugar and orange rind. Pat onto bottom of pan. Chill

Make the Filling:
In a food processor blend sugar with orange rind. Add cream cheese little bit at a time. Beat until smooth. Beat in eggs one at the time. Mix in orange juice concentrate. Pour into chilled crust.

Bake 1 hour and 15 minutes or until slightly loose in the center. Cool at room temperature on wire rack.

Chill. Decorate with orange segments and glaze with melted apple jelly before serving.

Orange Cheesecake

Orange Cheesecake

My cheesecake cracked a bit on top, but I covered it with orange segments.

Orange Cheesecake

********************************* This recipe is linked to: A LITTLE BIRDIE TOLD ME TUESDAY @ Rook No.17TUESDAY AT THE TABLE @ All The Small StuffTEMP MY TUMMY TUESDAY @ Blessed With GraceHEARTH AND SOUL TUESDAY HOP @ A Moderate LifeDR. LAURA'S TASTY TUESDAY @ Dr. Laura's AdventuresTASTY TUESDAY @ Balancing Beauty And BedlamDELECTABLE TUESDAY @ Home Sweet Farm

Link your recipes or food related posts to FOODIE WEDNESDAY @ Daily Organized Chaos (my other blog)

Tomato & Mozzarella Salad with a Twist

Tomato & Mozzarella Salad

I am so looking forward this weekend....you can't imagine how much I need t sleep in and get few hours of doing ABSOLUTELY NOTHING.....

At the beginning of this week I agreed to bake pastries and cakes for our local coffee house.

As flattering as it is I didn't think it through and my last few days were truly challenging.

I do love baking and I will keep my commitment.....I just need few hours of DOING SWEET NOTHING....

Since my week has been.....how shall I put it gently....TRYING and EXHAUSTING my children were eating lots of salads, soups and sandwiches.

One of the salads I made this week was my Tomato Mozzarella Salad with a Twist.


PRINTABLE VERSION

Ingredients:

• 1 Mozzarella Sheet 
• Fresh Spinach 
• 6 thin slices Prosciutto 
• 2 ripe Tomatoes
• Olive Oil 
• Balsamic Vinegar 
• Fresh Basil (optional)

STEP 1: Roll out the mozzarella sheet.

STEP 2: Cover it with layer of fresh (washed and dried) spinach.

STEP 3: Put a layer of thinly sliced Prosciutto on top of the spinach.

STEP 4: Wrap it tightly into a roll. Wrap in plastic foil and put in the fridge to cool for minimum of 30 minutes.

STEP 5: After the cheese roll is chilled. Unwrap the plastic wrap. Slice the cheese roll into 1/4" slices.

STEP 6: Slice tomatoes into rounds. Arrange on the plate with sliced of cheese and drizzle with Olive Oil and Balsamic Vinegar.Toss fresh chopped basil on top if you like.

Tomato & Mozzarella Salad

Tomato & Mozzarella Salad

Fried Apple Rounds - Jablká v župane

Fried Apple Rounds - Jablká v župane

The other day I went over to our local packing house to get some fresh apples.

I was filling up my bag with some Ambrosia apples (my favorite) when I notice a bin full of these giant mutant apples. I mean it. One of those apples would equal 2-3 apples. They looked so delicious and juicy.

Immediately I though back to one of my favorite MEATLESS Friday MEALS at my grandmother's house when I was a little girl. I could taste it.

I picked up few of the giants and I rushed home to see if I have the recipe in my book. As a teenager I use to help grandma in the kitchen and I would write the recipes into my little book which I am so thankful for as a mom.

In Slovak this dish is called  Jablká v župane..... the actual translation.... Apples in a Housecoat....yes, it is silly. My boys decided to call it Fried Apple Rounds.



PRINTABLE VERSION



This recipe makes about 4 servings.

Ingredients:

• 4 Apples
• ¼ cup Sugar
• Lemon juice
• 1 ½ cup Flour
• 2 Eggs
• 250 ml Apple Juice (for grown up version half Apple juice half white wine)
• 1 Tbsp Lemon Juice
• ¼ tsp Salt
• Icing Sugar

STEP 1: Peel and core the apples. Cut them into ½” circles. Sprinkle them with sugar and lemon juice. Cover and let rest in the fridge till you are ready to fry them.

STEP 2: In a large bowl beat together the flour, eggs, apple juice, salt and lemon juice. You should have smooth and thicker batter. Cover and let rest in the fridge for 30 minutes.

STEP 3: In a large skillet heat the oil on medium high. Drop the Apple Rounds into the batter.Slightly shake off the excess batter. Fry on both sides till nice golden brown.

 

STEP 4: Take apple rounds out of the oil. Place them on a plate covered with paper towel to soak up the extra oil.

STEP 5: Serve them warm. Sprinkle the apple rounds with icing sugar and/or cinnamon.

Fried Apple Rounds - Jablká v župane

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This recipe is linked to:

HEARTH AND SOUL HOP @ A Moderate Life 
TUESDAYS AT THE TABLE @ All The Small Stuff
DR.LAURA'S TASTY TUESDAY @ Dr. Laura's Adventures
DELECTABLE TUESDAY @ Home Sweet Farm
LITTLE BIRDIE TOLD ME @ Rook No. 17

Cabbage Potato Soup with Bacon

Cabbage Potato Soup with Bacon

The groundhog might have predicted early spring, but he sure was wrong this time.

Who listens to a silly groundhog anyway? I do....that's who.

I got my hopes up just to wake up to a Winter Wonderland in March....seriously groundhog....Where are you getting your information?

Anywho....since spring is taking it's sweet time to come and the temperatures are still below 0 Celsius I decided to make a big pot of soup to heat us up....get the body furnace going...you know.

The soup of choice what was on sale was Cabbage Potato Soup with Bacon

You can make this cabbage soup soup without the bacon as a vegetarian cabbage soup. I think the bacon and potatoes give the soup that hearty flavor.....and my oldest son's motto is : "Everything Is Better With Bacon".

PRINTABLE VERSION

For my version of the Cabbage Potato Soup with Bacon you will need:

• 1 medium or large Green Cabbage (thinly sliced)
• 1 medium Onion (finely chopped)
• 1/2lbs of Bacon (cut into strips)
• Oil
• 1/4 cup Flour
  
• 4 medium Potatoes (peeled and cubed)
• 4 Cloves of Garlic (chopped)
  
• 1/2 tsp Caraway Seed
• 1l of Vegetable Broth (can use more water instead)
• Salt
• Pepper

STEP 1: In a large stock pot heat little bit of vegetable or olive oil. Add finely sliced onion and bacon cut up into strips. Saute it all together till the bacon is almost done and onion is translucent.

STEP 2: Slice cabbage into thin strips (by hand or using mandolin) and add it to the pot. Let it saute on medium heat and occasionally stir .

STEP 3: When cabbage is little softer (not done) dust it with flour, stir around. Add caraway seeds, salt and pepper, vegetable stock and water (2-3L of liquid in total)

STEP 4: Put in cubed raw potatoes and chopped garlic. Simmer the cabbage soup on medium low for about 2 hours. You can also add a little bit of dried wild mushrooms (I do) for better taste. The inviting smell will let you know when your Potato Cabbage soup is ready.

Cabbage Potato Soup with Bacon

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Penne Alfredo With Sweet Peas

Penne Alfredo With Sweet Peas

Being married to Italian I know that I am suppose to serve Alfredo sauce with Fettucinne, but  I am not a big fan of long pasta. Also I've been known to rebel when it comes to cooking and following recipes.

I love my cream or cheese sauces served over Penne or Rottini so sue me.

When I am in a mood for pasta nothing tastes better then my creamy Alfredo sauce full of garlic, sweet peas and fresh grated Parmesan cheese.

It is my ultimate pasta comfort meal.


PRINTABLE VERSION

This recipe serves 4

Ingredients:

• 4 cups Penne Pasta (cooked Al Dente)

• 2 Tbsp Olive Oil or Butter
• 1 small Onion or 1 large Shallot (finely chopped)
• 1/2 cup White Wine
• 2 cups of  Cream (sometimes I use 1 1/2 Cream + 1/2 cup of Whipped cream to make it creamier)
• 4-5 Cloves Garlic (finely chopped)
• 1/4 cup of Parmesan Cheese (freshly grated)
• 1/2 cup Frozen Peas
• Salt
• Pepper
• Fresh Parsley (chopped)
  

STEP 1: In a skillet heat butter or olive oil on a high heat. Add chopped onions or shallots and saute until translucent.

STEP 2: Add white wine and reduce till 1/3. Pour in cream and bring to boil while stirring.

STEP 3: Turn the heat to medium. Stir in garlic and Parmesan cheese. Salt and pepper.Let it cook while occasionally stirring until the sauce thickens (about 3-4 minutes)

STEP 4: Add frozen peas. Stir and cook for 2 more minutes. Add cooked pasta and heat it through.

STEP 5: Serve with more Parmesan cheese and chopped parsley on top.

 

Penne Alfredo With Sweet Peas

***************** Last week my Sunshine Meatloaf recipe (meatloaf with healthy twist) was featured on two different blog....how awesome is that? Wendy from Around My Family Table featured my recipe on her Tip Day Thursday Carnival andLaura from I'm An Organizing Junkie featured my recipe on her Menu Plan Monday. That's not all....Christy from Fudge Ripple featured my Asparagus Risotto recipe on her  Tuesday Night Supper Club.
Thank you, ladies.....I am honored to be featured on your wonderful blogs!